Turkish boat-shaped flatbread topped with finely diced beef, tomato and green pepper, baked until the edges are crisp and brushed with butter.
Ingredients
Instructions
- 1
Dissolve the yeast in a little of the lukewarm water. Combine the flour, 8 g of the salt, the yeast mixture, the rest of the water and the olive oil, and knead for 8-10 minutes into a soft dough. Cover and let rise in a warm place for 1 hour, until doubled.
- 2
Cut the beef into lentil-sized pieces. Finely chop the onion and green peppers; peel the tomato and dice it small.
- 3
Mix the beef, onion, peppers, tomato, black pepper and the remaining salt well in a bowl.
- 4
Heat the oven to 250 °C. Divide the dough into 4 equal pieces and roll each out on a floured surface into an oval about 35x15 cm.
- 5
Spread the filling down the middle of each oval, fold the edges in by 2 cm and pinch the ends into points. Transfer to a baking sheet lined with parchment.
- 6
Bake on the lowest rack for 10-12 minutes, until the edges are golden and the meat is cooked.
- 7
Melt the butter and brush it over the edges and topping as soon as the pides come out of the oven. Slice and serve hot.
Nutrition
Per serving
| Calories | 732 kcal |
|---|---|
| Protein | 31 g |
| Carbs | 100 g |
| Fat | 23 g |
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